Since meatloaf is, well, a loaf of meat, the idea kind of raises an eyebrow in my opinion. However, when done well, it’s just fantastic. I look forward to eating the leftover MEATLOAF AT BUDGETBYTES.COM over the next few days because it’s so comforting, tasty, and filling (hi, meatloaf sandwich, I’m looking at you). With its delightfully acidic tomato glaze on top, this homemade meatloaf dish is just like the classic meatloaf that we all know and love. It’s juicy, soft, and flavorful. It goes really well with green beans and mashed potatoes. Similar to a dish of total coziness!https://www.budgetbytes.com/classic-homemade-meatloaf/
INGREDIENTS FOR MEATLOAF
This homemade meatloaf recipe is super simple, yet incredibly good. Here are the ingredients you’ll need:
- Ground Beef: Ground beef is the base for this recipe and we suggest using 85/15 (15% fat) ground beef. The fat gives flavor and keeps the meatloaf moist.
- Onion: Onions add a wonderfully subtle savory flavor to the meatloaf.
- Breadcrumbs: Breadcrumbs soak up moisture from the ground beef, milk, and eggs as the meatloaf bakes, keeping the loaf super tender and moist.
- Milk: Milk adds moisture and flavor to the meatloaf.
- Egg: Egg acts as a binder for the meatloaf so it doesn’t fall apart when sliced, plus it adds flavor, moisture, and richness.
- Seasoning: This meatloaf is seasoned simply with Italian seasoning, garlic powder, salt, and pepper. It’s just enough seasoning to add flavor without overpowering the natural beef flavor.
- Worcestershire Sauce: Worcestershire sauce is used in both the meatloaf and the glaze. It offers a deliciously savory umami flavor with just a hint of sweetness.
- Ketchup: Ketchup is the base for the sweet and tangy glaze that goes on top of the meatloaf.
- Brown Sugar: Brown sugar helps balance the ketchup’s acidity and gives the glaze its beautifully glossy finish.
- Yellow Mustard: Mustard adds depth and savory flavor to the glaze.
THE SECRET TO GOOD MEATLOAF
Dairy product derived from the mammary glands of mammals. Milk is the key ingredient for making delicious meatloaf. Although it may seem peculiar, it has a significant impact. Milk moisturizes the breadcrumbs, which serve as a binding agent in meatloaf, hence maintaining the loaf’s exceptional moisture and tenderness.
During the testing part of this recipe, I prepared one batch without the inclusion of milk in order to assess the impact it would have. I can confidently state that the disparity in taste and texture was substantial. The milk-free meatloaf exhibited a high density, little toughness, and much greater dryness compared to the milk-infused meatloaf at budgetbytes.com. Therefore, it is imperative not to omit it. Additionally, I am confident that milk alternatives made from non-dairy sources would produce a similar outcome.https://www.budgetbytes.com/classic-homemade-meatloaf/
LOAF PAN OR BAKING SHEET?
There are two distinct approaches when it comes to cooking meatloaf: using a loaf pan or a baking sheet. I personally like using a baking sheet, but ultimately the choice will depend on individual preferences. I have observed that loaf pans do not facilitate sufficient evaporation, resulting in a slightly watery bottom. By using baking sheets, the meatloaf can undergo a slight amount of evaporation, resulting in a flawlessly moist and tasty outcome.
However, if you find shaping challenging or desire precisely square edges, a loaf pan may be more suitable for you.
HOW TO KEEP MEATLOAF FROM FALLING APART
There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:
- Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
- Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
- Mince the onion as finely as possible. Large chunks of onion will prevent the loaf from holding together as well.
WHAT TO SERVE WITH MEATLOAF
My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:https://www.budgetbytes.com/classic-homemade-meatloaf/
CLASSIC MEATLOAF
Meatloaf
- 1 large egg ($0.21)
- 1/3 cup milk ($0.14)
- 1 tsp Worcestershire sauce ($0.02)
- 1/2 cup plain breadcrumbs ($0.32)
- 1 tsp Italian seasoning ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/2 cup minced onion ($0.14)
- 1.5 lbs. ground beef (85/15) ($8.03)
Glaze
- 1/2 cup ketchup ($0.40)
- 1 Tbsp brown sugar ($0.02)
- 1 Tbsp Worcestershire sauce ($0.06)
- 1 tsp yellow mustard ($0.03)
INSTRUCTIONS
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Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
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Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
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Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
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In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
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Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
See how we calculate recipe costs here.
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Meat Thermometer
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Small Roasting Pan
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Measuring Cups Spoons
NUTRITION
- Serving: 1slice
- Calories: 204kcal
- Carbohydrates: 10g
- Protein: 15g Fat: 11g
- Sodium: 465mg
- Fiber: 1g
HOW TO MAKE CLASSIC MEATLOAF – STEP BY STEP PHOTOS
Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients for the meatloaf so there will be less mixing required for the meat (overmixing the meat can make meatloaf tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.https://www.budgetbytes.com/classic-homemade-meatloaf/
Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.
Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (85/15). Mix with your hands until everything is evenly combined. Avoid overmixing.
Place the meatloaf mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.
Next, combine the ingredients for the glaze. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Spread the glaze over the top and sides of the meatloaf.
Bake the meatloaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the meatloaf rest for about 10 minutes before slicing and serving.